Cut the carrots into 5mm dice and set aside. Separate the layers of the fennel and cut circles of them using a round cutter.
Using a melon baller, cut rounds from the courgettes. Trim the white part off to make discs of green courgette.
Bring a large pan of water to the boil and season generously with salt. Using a blanching basket or slotted spoon, cook the vegetables separately until tender, then transfer to iced water. Once cool, drain into a colander.
Cut the radish into 2mm dice.
To make the beurre blanc, thinly slice the shallots and add to a pan with a pinch of black pepper. Cover with white wine and bring to the boil. Boil until reduced then add the whipping cream.
Cut the butter into 1cm dice and whisk into the shallot mix little by little over a medium-low heat until it is all incorporated. Pass through a fine sieve and season to taste with salt, lemon juice and sherry vinegar.
Keep the sauce in a warm place.
Heat the oven to 180C/Gas Mark 4.
To cook the salmon, heat a large, heavy-based pan over a high heat and add 2 tablespoons of vegetable oil.
Season the salmon all over with salt and then place skin side down in the pan and press gently.
Cook on the heat for 30 seconds then place in the oven for about 3-4 minutes until just cooked. In the centre, the fish should be 37C.
To serve, heat the vegetables and diced radish in the beurre blanc then add the sorrel and samphire, leaving some as a garnish.
Place the salmon on top and garnish with the sorrel, cracked black pepper and cloves.